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Roasted Cauliflower Soup With Bacon and Parsley Oil

Roasted Cauliflower Soup With Bacon and Parsley Oil

This creamy, nutty-tasting soup gets an extra punch of flavor from crumbled bacon and bright parsley oil. [Photograph: Lauren Rothman]

About the author: Lauren Rothman is a former Serious Eats intern, a graduate student of journalism, and an obsessive chronicler of all things culinary. Try the original recipes on her blog, For the Love of Food, and follow her on Twitter @Lochina186.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Roasted Cauliflower Soup With Bacon and Parsley Oil

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About This Recipe

Yield:Serves 6 to 8
Active time:25 minutes
Total time:50 minutes
Special equipment:Blender or hand blender
This recipe appears in: Serious Entertaining: A Warming But Light(ish) Winter Meal Meat Lite: Roasted Cauliflower Soup With Bacon and Parsley Oil

Ingredients

  • 2 medium heads cauliflower, separated into large florets
  • 1/2 cup plus 6 tablespoons extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 6 slices bacon
  • 1 large white or yellow onion, peeled and finely chopped (about 1 1/2 cups)
  • 6 cups homemade or store-bought low-sodium vegetable or chicken stock
  • 1/4 cup half and half
  • 1/2 cup chopped fresh parsley leaves

Procedures

  1. 1

    Adjust oven racks to middle positions and preheat oven to 400°F. Toss cauliflower with 4 tablespoons olive oil and salt and pepper to taste. Divide between 2 rimmed baking sheets and roast, stirring occasionally, until deeply browned and tender, about 25 minutes. Remove from oven.

  2. 2

    Meanwhile, lay bacon slices in a cold cast-iron skillet, then set over medium heat. Cook, flipping once, until browned and crispy, about 6 minutes. Drain bacon on a paper towel, then chop or crumble into bite-sized pieces.

  3. 3

    Heat 2 tablespoons olive oil in a large, heavy-bottomed Dutch oven set over medium heat. Add onion and cook, stirring occasionally, until onions are translucent but not browned, about 6 minutes. Add roasted cauliflower and stock, bring to a boil, reduce heat, and simmer for 5 minutes.

  4. 4

    Let soup cool slightly, about 10 minutes. Add half and half and use a hand blender to blend soup until smooth. Alternatively, blend soup in a blender in two batches. Season to taste with more salt and pepper. Keep soup warm.

  5. 5

    Combine remaining 1/2 cup olive oil and parsley in blender and blend until smooth, about 1 minute. Pass oil through a fine-meshed sieve.

  6. 6

    To serve, ladle soup into bowls, garnish with parsley oil, and sprinkle with chopped bacon. Serve immediately.

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